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Friday, June 21, 2013

Buffalo Cauliflower Salad

This is a veggie salad, but spiced (trashed?) up with hot sauce and blue cheese.  It fills your buffalo chicken cravings without the potentially weird chicken pieces.  If I'm eating chicken and I get a piece of cartilage or something it ruins the whole experience from me and I pretty much throw the rest at Jon and then complain about being hungry.

Coating the cauliflower in batter and baking gives them a slightly crispy exterior, which kind of negates the whole vegetable thing, but at least it's not deep fried.

Buffalo Cauliflower
from Skinnytaste

1 head cauliflower, cut into florets
1 cup water
1 cup flour
2 tsp. garlic powder
1/2-3/4 cup hot sauce

Preheat oven to 450 degrees.
Line a baking sheet with foil and coat with cooking spray.
Whisk together flour, garlic powder and garlic in a bowl.  
Toss in cauliflower florets until coated and spread on baking sheet.
Bake for 20 minutes.
Remove from the oven and pour hot sauce over cauliflower.

Salad ingredients: Lettuce, carrots, celery, radishes, etc.

Buttermilk Blue Cheese Dressing
based on Food Network 
1/4 cup sour cream or greek yogurt
1/4 cup mayo
1/4 cup buttermilk
1/2 lemon, juiced
2 Tablespoons chives, chopped
Salt and Pepper
1/2 cup blue cheese (I used extra, because I like it cheesy)

Whisk together yogurt, mayo, buttermilk and lemon juice until smooth.
Stir in chives and blue cheese.
Season with salt and pepper.


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